By: Emily Richards (@ERiscooking) <br />This soup gets its golden colour from the saffron threads, which are used throughout Italy to provide a slight lemony flavour and gorgeous orange hue. <br /> <br />Ingredients: <br />6 cups (1.5 L) vegetable or chicken stock <br />1 tsp (5 mL) saffron threads <br />1 tbsp (15 mL) butter <br />4 oz (125 g) angel hair pasta <br />2 eggs <br />1/2 cup (125 mL) whipping cream <br />2 tbsp (25 mL) chopped fresh Italian parsley <br /> <br />Method: <br />In saucepan bring vegetable stock and saffron threads to boil. Reduce heat to simmer and add butter. Stir until melted. <br /> <br />Meanwhile, break pasta into about 1-inch (5 cm) pieces and add to stock. Cook, stirring occasionally for about 5 minutes or until pasta is al dente. <br /> <br />In small bowl, whisk together eggs, cream and parsley. Gently pour mixture into stock, stirring constantly and cook for about 4 minutes or until set and thickened. <br /> <br />Makes 2 to 3 servings. <br /> <br />Tip: Have some freshly grated Parmesan to sprinkle over top before serving. <br />Tip: Look for other thin soup pasta noodles like Fedelini Tagliati or Filimi all’uovo. <br /> <br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more. <br />Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv <br />Website: http://www.legourmet.tv <br />Twitter: https://twitter.com/LeGourmetTV <br />FB: https://www.facebook.com/legourmettv <br />Insta: http://instagram.com/legourmettv
